Reading Time: < 1 minute

So healthy, wholesome and filling and great on a bed of rice with homemade naan!
Duration30 mins
Cook Time25 mins
Prep Time5 mins
Servings4 servings


  • 1 cup red lentils
  • 1 cup yellow lentils
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/2 tsp fenugreek seeds
  • 2 red dry chili peppers
  • 1 cup red onion diced
  • 4 cloves garlic minced
  • 1 tbsp ginger minced
  • 1/2 tsp turmeric ground
  • 1/2 tsp cardamom ground
  • 1/2 tsp garam masala
  • 1 tsp salt
  • 1 tbsp tomato paste
  • 32 oz vegetable stock
  • 1/2 lime juice of
  • cilantro leaves for garnish


  • Heat the oil in the medium saucepan over a medium heat.
  • Add the cumin, mustard, fenugreek seeds followed by chili papers. Fry it for few seconds.
  • Add the onions and saute? until onions are soft, then add the garlic, ginger, turmeric, cardamom, garam masala and tomato paste or fresh tomatoes.
  • Saute? for 5 min until all the aromas are released. Add the washed lentils to the pot then combine all together.
  • Slowly add the vegetable stock.
  • Mix the daal to make sure the mixture is not sticking to the bottom of your saute? pan.
  • Bring it to boil then simmer for 20 min until daal is soft. Serve the daal with chopped cilantro, coconut yogurt, naan and lime wedges. Enjoy.
This recipe was republished with permission from Naturally Zuzu.

Find the original recipe here

Naturally Zuzu

Zuzu is a mother by day and a fitness instructor by night, and still finds time to create, develop and share fantastic plant based meals with the world! Because Zuzu leads such a busy life, you will find her recipes are simple and easy to follow but still have the WOW factor.